Name: Panzanella
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 3 red capsicum; For drizzling: olive oil; 650 gm mixed baby tomatoes, large ones quartered, smaller ones halved; 2 oxheart tomatoes, coarsely chopped; ½ tsp caster sugar; 300 gm day-old sourdough bread, coarsely torn; 100 ml extra-virgin olive oil; 60 ml aged red wine vinegar (¼ cup); ½ small Spanish onion, thinly sliced; 1 garlic clove, finely chopped; 2/3 cup (loosely packed) small basil leaves

Panzanella

Australian Gourmet Traveller recipe for panzanella.

Serves 6

Prep

15M

Cook

25M

Total

40M

This Tuscan specialty is the perfect answer to the question of what to do with good day-old bread. If you have fresh bread and can’t wait a day to make this, tear up the loaf and dry it out a little in a low oven. Panzanella is great served alongside a simple roast, barbecued chicken or grilled fish. We’ve added roast capsicum to the mix – it’s not traditional, but it’s delicious.

Ingredients

3 red capsicum

For drizzling: olive oil

650 gm mixed baby tomatoes, large ones quartered, smaller ones halved

2 oxheart tomatoes, coarsely chopped

½ tsp caster sugar

300 gm day-old sourdough bread, coarsely torn

100 ml extra-virgin olive oil

60 ml aged red wine vinegar (¼ cup)

½ small Spanish onion, thinly sliced

1 garlic clove, finely chopped

2/3 cup (loosely packed) small basil leaves

Method

Main

1.Preheat oven to 200C. Place capsicum in a roasting pan, drizzle with a little olive oil and roast, turning occasionally, until browned and skin blisters (20-25 minutes). Transfer to a bowl, cover with plastic wrap and stand to steam (20 minutes). Peel and tear into coarse pieces (discard skin and cores) and set aside.

2.Meanwhile, combine tomatoes and sugar in a large bowl, season to taste and stand until juicy (25-30 minutes). Add bread, extra-virgin olive oil, vinegar, onion and garlic. Toss to combine and stand for 30 minutes. Add roast capsicum and basil, toss to combine, adjust seasoning to taste and serve.